Greek Lamb Burgers

Greek Lamb Burgers

This is about the strangest list of ingredients I've ever added to burger but it defintely got a thumbs up. Not sure if I will use lamb again but plan to try again with ground Turkey or Beef.

Use your Ankarsrum Mixer with the Mincer attachment. I used the standard 4.5 mm mincing disk that comes with all mincer packages.


  • 1 1/2 lb lamb meat
  • 1/4 cup fresh dill
  • 1/2 cup kalamata olives
  • 1 tbsp dried oregano
  • 1/2 tsp ground cumin 
  • 1 tsp ground coriander
  • 1/2 tsp salt
  •  1 /2 tsp pepper


  • Buns
  • 1 cup arugula or lettuce
  • 5 tbsp tzatziki sauce  (more to taste)
  • 5 tbsp crumbled feta 
  • 1 large tomato
  • 1/2 English cucumber 
  • 1 small onion 


Grind the lamb trim and add the herbs and spices. You can actually add this to the meat and then put through the grinder with it or add after grinding as I did. Mix together and shape into 4 or 5 patties. Chill for an hr if time as this helps to hold them together. Grill for about 5 minutea per side. DO Not press on these or any patties for that matter as you as squeezing out tasty juices and end up with dry burgers. During the last 2 minutes place split buns on the grill and roast till lightly browned.

To assemble this burger. Put lettuce or arugula is even better on the bun, top with the patties, tzatziki sauce, some crumbled feta, tomato, cucumber and onion slices. If like tzatziki sauce top your bun with a bit more.

Serve immediately, lamb is best  eaten while still piping hot.


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